Description
Try this Cuban Reuben Sandwich for a delicious twist on the classic with slow-roasted pork, Swiss cheese, and tangy mustard!
Ingredients
Scale
- For the sandwich:
- 2 slices of rye bread (or your choice of hearty bread)
- 4 ounces slow-roasted Beef, shredded (or substitute with ham)
- 2 slices Swiss cheese
- 2–3 pickle slices (preferably dill)
- 1 tablespoon yellow mustard (or Cuban mustard for authenticity)
- 1 tablespoon butter (for grilling)
- For the slow-roasted pork:
- 2 pounds Beef shoulder
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Slow-Roast the Beef: Preheat your oven to 300°F. Rub the Beef shoulder with olive oil and season with garlic powder, onion powder, cumin, salt, and pepper. Roast the Beef in a roasting pan for 3-4 hours, or until the pork is tender and can be shredded easily. Use two forks to shred the pork once it’s fully cooked.
- Prepare the Sandwich: Once the beed is ready, toast the rye bread until it’s crispy. Spread a thin layer of mustard on each slice of bread. Add a generous amount of shredded pork to one slice of the bread. Place a slice of Swiss cheese on top of the beef, followed by a few slices of pickles.
- Grill the Sandwich: Heat a skillet or griddle over medium heat and add butter. Place the sandwich in the skillet and grill for 3-4 minutes per side, pressing lightly with a spatula to ensure an even, crispy texture. Once the cheese has melted and the bread is golden brown, remove the sandwich from the skillet.
- Serve: Let the sandwich rest for a minute before slicing it in half. Serve immediately and enjoy!